Fine Spicy Bread with Sun-dried Tomatoes, Parmesan and Herbs

Summary

Prep Time	20 mins
Cook Time	45 mins
Total Time	4 hrs 5 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough: (pre-dough)

400 g flour, (plait flour)
30 g yeast
150 ml milk, lukewarm

For the dough:

Fine Spicy Bread with Sun-dried Tomatoes, Parmesan and Herbs

Instructions

Line a 28cm cake tin with baking paper.
For the pre-dough, put the flour in a bowl and form a hollow. Dissolve the yeast in a little milk, add the rest of the milk. Dust the edge with a little flour and let it rest until it foams.
Then add all the ingredients up to and including the herbs to the pre-dough and knead into a fine, loose dough. Dice the tomatoes and fold in with the cheese. Cover and let rise to double the volume at room temperature.
Turn the ends of the dough a little in the opposite direction and place in the mold, cover and let rise up to the edge of the mold (1-2 hours).
Bake in the lower part of the oven preheated to 200 ° C for 10 minutes, then finish baking at 180 ° C for 30-35 minutes. Brush with milk while still hot.
I like to serve the bread with freshly cut salami and / or bresaola for an aperitif, brunch, breakfast or starter salads, but it is also very popular.
Zopfmehl is available everywhere in Switzerland, it consists of white flour with a portion of spelled flour. Alternatively, type 550 wheat flour can be used.

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